61 - 73 of 73 chefs
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Cafe Tosca
カフェトスカ
- Minatomirai, Kanagawa
- General,Western / General / Pasta / Pizza
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小川 勝哉OGAWA KATSUYA
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A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"
After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.
小川 勝哉OGAWA KATSUYA
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Japanese Restaurant Kisei
日本料理樹勢
- Hiratsuka/Oiso/Ninomiya, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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小山 直樹KOYAMA NAOKI
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Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.
Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.
小山 直樹KOYAMA NAOKI
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Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan
重慶飯店横浜中華街新館レストラン
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)
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鈴木 浩太郎SUZUKI KOTARO
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A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition
Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.
鈴木 浩太郎SUZUKI KOTARO
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Yakiniku Restaurant Konandai Kannaien
焼肉レストラン港南台関内苑
- Konandai/Yokodai, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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藤本FUJIMOTO
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He started in the world of yakiniku (grilled meat) through a meeting with a friend
Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.
藤本FUJIMOTO
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Shunsai Kushiyaki Dokoro Shoku
旬菜、串焼処 食 SHOKU
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kiritanpo Nabe (skewered rice hot pot)
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鈴木 亘SUZUKI WATARU
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I want to bring out the best flavors from all ingredients.
He was born on March 22, 1973 in Akita, Japan. Because he liked cooking as a child, he planned to one day open up his own store. He graduated high school at the same time as moving to Tokyo. After 11 years training at an izakaya (tavern), he opened his dream restaurant "Shunsai Kushiyaki Dokoro Shoku" in 2002. He never uses any chemical seasoning, so he has an established reputation in bringing out the best flavor from each ingredient.
鈴木 亘SUZUKI WATARU
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Yokohama Chinatown Shumien
横浜中華街 秀味園
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)
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楊 淑信YO NOBUKO
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She entered the world of cuisine due to the influence of her husband, a Chinese chef.
She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.
楊 淑信YO NOBUKO
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Rico Cowbell
RICO カウベル
- Yokosuka/Oppama, Kanagawa
- Hamburg Steak,Western / Hamburger Steak / Curry / Steak
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川上 利博KAWAKAMI TOSHIHIRO
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Serving the specialty hamburger steak I have cooked for a long in my own restaurant
He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.
川上 利博KAWAKAMI TOSHIHIRO
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Queen Alice
クイーン・アリス
- Minatomirai, Kanagawa
- French,Italian/French / French / General
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田面山 博憲TAMOYAMA HIRONORI
The Chef's Recommendations -
The chef who protects the Queen Alice flavor.
Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.
田面山 博憲TAMOYAMA HIRONORI
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Beau Temps
Beau Temps
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
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五十嵐 和弘IGARASHI KAZUHIRO
The Chef's Recommendations -
Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"
Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.
五十嵐 和弘IGARASHI KAZUHIRO
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Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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菅原 進SUGAWARA SUSUMU
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Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
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Hakone Sengokubara Chinese Restaurant Taigen
箱根仙石原 中国料理 太原
- Hakone/Gora, Kanagawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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斉藤 誠Makoto Saito
The Chef's Recommendations -
A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.
He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.
斉藤 誠Makoto Saito
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Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
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大濱 幸恵OOHAMA YUKIE
The Chef's Recommendations -
A career that granted her a chance to fulfill her dream of competing with culinary skills
She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.
大濱 幸恵OOHAMA YUKIE
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ete - French cuisine
フランス料理 ete（エテ）
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French
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藤本 恵史FUJIMOTO SATOSHI
The Chef's Recommendations -
Serving authentic French cuisine at affordable prices
Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.
藤本 恵史FUJIMOTO SATOSHI
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